Preheat oven to 450 degrees. Cook the bacon in a 10-inch heavy,
ovenproof skillet over moderately high heat, stirring, until the bacon
begins to crisp. Remove the bacon with a slotted spoon, drain on paper
towels, and reserve.

While the bacon is cooking, add the potatoes
to boiling salted water, return to a boil, and boil for 4 minutes. Drain
the potatoes completely in a colander.

Cook the shallots in the
skillet with the bacon fat over moderate heat, stirring, for 2 minutes.
Stir in the potatoes, 1 teaspoon of the thyme leaves, and salt and
pepper to taste, and cook, stirring for 1 minute. Push the potato
mixture to the side, and add the monkfish to the center of the skillet.
Drizzle the white wine over the monkfish fillets. Roast the monkfish in
the oven for 10 minutes, then place under a hot broiler until it is just
cooked through and very browned on the outside.

When ready to
serve, remove the monkfish from the skillet, place on a dish, and cover
with aluminum foil. Place the skillet over moderately high heat, and add
the reserved bacon pieces and the remaining 2 teaspoons of thyme leaves
to the potatoes and shallots. Toss until the bacon is heated through.

Place each monkfish fillet on a dinner plate, reserving the juice that
has collected around the fillets. Top each fillet with a teaspoon of
butter. Surround the fillets decoratively with potato slices, leaving
behind as much of the shallots and bacon as possible in the pan. Salt
and pepper each fillet and the potato slices. Then top the monkfish
fillets with the remaining shallots and bacon. Pour the collected
monkfish juice over the fillets, and garnish each one with fresh thyme
sprigs. Serve immediately.